Happy Eater, Uh Easter

James finally made it home -- just in time for Easter dinner. Nothing too special: brown sugar glazed ham, biscuits, warm potato salad with asparagus and leeks and sautéed peas with butter lettuce.

Cookies Cookies Cookies

Somehow I ended up saying I would bake cookies for 200 guests at an upcoming fundraiser for Drakes Bay Oyster Company. This local oyster farm is caught up in a legal battle with the federal government over their longtime lease on what is now a park, The Pt Reyes National Seashore. When the park, one of the most beautiful places in the world, was created in the 1960's from what had been agricultural and grazing land an agreement was made to continue and support the farming presence as park feature and as part of the area's long heritage. Drakes Bay was one of those farms. Now their lease is up for renewal and the department of the interior -- based on what many say are less than scientific studies and  against the advice of many environmentalists and conservationists -- has refused to renew the lease. Those of us who support local agriculture and local foods are fighting to save the farm. Not only are 100 years of oyster farming in Drakes Estero at risk but, we fear, the future of the family ranches and dairies that dot the beautiful seashore as well. It's sure to be a long legal battle, these chocolate iced peanut bars are a small start.

There's One For Everyone

Every gardener loves viburnums. It's hard not to, there are over 500 varieties. Truly something for everyone.
There are flashy flowered varieties, highly fragrant types, viburnums for sun and viburnums for shade.
My latest is this pink tinged, white flowered Viburnum Mohawk. oddly enough this deciduous shrub caught my eye with no flowers or leaves. It just had a very beautiful open form. When I looked closer I learned this variety, like the Korean spice I thought it was when I bought it, is highly fragrant. I'm going to use it in the back of the a border near the front door so we'll get that heavenly scent coming and going.

Ina and Me

There are several TV shows James and I watch together but we each have a DVR list we watch while the other is away. I tend to fall asleep early while James stays up late. Most nights (or early early mornings) I lay in bed watching those saved shows while the rest of he world sleeps.
The other night I happened to watch an episode of Barefoot Contessa I had recorded by accident. Ins was making a hearty "winter minestrone." Given the rainy days and storehouse of last season's squash that seemed like a recipe worth keeping. She started with pancetta -- can't go wrong there. I added in Italian sausage I had in the freezer and browned everything together. Next BC sautes her vegetables in the same pot -- cubed butternuts squash, onions, carrots, celery, along with fresh garlic and thyme. Next goes in a large can of tomatoes, chicken stock, S&P, and a bay leaf (which I added earlier). The liquid is brought to a boil and left to simmer for 30 minutes. In Ina's recipe she uses spinach tossed into the hot liquid just a bit before serving. James and I prefer hearty kale so I added that with the liquid and let it simmer. Just like Ina I added beans and cooked pasta and to this point honestly it was like any other minestrone I ever made. Nothing too special. But then at the very end comes the lively touch that separates this recipe from everyday (and probably from any authentic Italian recipe). Just before ladling out bowls of the thick soup BC's recipe stirs in a couple TB of ready made (mine was homemade in the freezer) pesto sauce and about 1/2 cup of white wine.
I've never really thought too much about BC's recipes before. She has a fondness for mayonnaise I always found a bit overboard and most of her dishes seemed just a bit pedestrian. But his little touch not only enlivened this easy soup but is a trick I may steal for years of soups to come.

Spaghetti Pie

I don't remember when I made the spaghetti that produced the leftovers for this dish. I do remember James thought it was too spicy and shied away from the remainder in the fridge. I knew I could save it. Though it may seem like a homespun recipe from Betty Crocker or Taste of Home (not that there is anything wrong with that) spaghetti omelettes are  100% authentic Italian, a common home dish especially in the South.
Basically any leftover spaghetti will do -- with sauce or without. I prefer the sauced versions. Take your  leftovers and add eggs (as many as you need to give substance and structure to your batter) and grated cheese. Parmesan is a good choice but so is pecorino or any hard cheese you may like. Heat olive oil in a pan and layer in half of your spaghetti mixture. Top the spaghetti with sliced melting cheese (mozzarella or fontina) and bits of salami or prosciutto if you like and fry until crisp on the bottom. It is a bit of a maneuver to turn these heavy omelettes but with an extra plate and a little determination you can slide or flip your omelette (a frittata they would say in Italy) and return t to the skillet to cook through.
I've seen plenty of recipes where the melting cheese goes on top and the frittata is finished in the oven. At our house the cheese is a surprise in the middle and the outside edges are crispy and delicious. Viva Italia!

Meet The Bavette

Reaching into our monthly meat CSA from Victorian Farmstead Chop Shop I found a puzzling steak: Bavette. I guess I'd heard the term before but I am sure I have never eaten it and certain I have never cooked it. How exciting. It turns out bavette, in the US more commonly called -- however unappetizing it certainly is --  flap meat is the meat that covers the animal's diaphragm, more commonly and deliciously known as skirt steak. The butcher counter darlings of the last couple years skirt (and the similar but more rare -- there is only one per steer -- hangar steak are super flavorful if a bit more chewy. I love their super meaty flavor, James delicately prefers filet.
I figured if this bavette came from near the skirt it might also carry that wonderfully rich flavor and set out to cook this little steak up for dinner. I seasoned the meat generously with salt and pepper and then seared the steak on each side in a hot pan with olive oil. I popped the meat into the oven at 425º  -- where I was already roasting potatoes -- for almost 8 minutes.
Earlier, somewhat following a recipe I found online I cooked down red wine, bay leaf, garlic and onions into a thick reduction. As the steak rested I whisked cold butter into the warm, cooked wine for a beurre rouge.
As it turns out bavette has all the flavor and none of the chewy texture James dislikes. It's a low cost cut that dresses up easily. French steak, French sauce, great dinner.

A Dog and His Cat

 Scout (feline) and Spanky (canine) settle in for a lazy afternoon nap.